pastry flan case

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Sandyglen

pastry flan case

Can anyone help me with the answer to stopping the pastry sinking from the sides of a flan case? I am making the Turkey and Leek flan, lined the flan case as directed,but when I took it out of the oven, it had no sides!! Help please.

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Welshcookie

Flan case

One tip is to push the pastry high up the sides.

Two, chill well or put in the freezer for a spell before cooking.

Three make sure your pastry is of the correct consistency, not too dry.

I'm sure there are lots of other tips which can help you.

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Janice

Pastry flan case

Another good tip Sandyglen, is, when blind-baking, fill the shell with beans to the top, not halfway. By filling it the beans help to hold the pastry in place,thus preventing shrinkage.
Also, could you have stretched the dough when putting into the tin?

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Kilmory

Pastry case

I made the turkey and leek flan last week. I lined the tin but didn't cut off the over-hanging pastry, and froze it before adding the filling. After it was cooked I cut off the excess pastry crust and it was fine.

Kilmory

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Danuta

Danuta

don't roll your pastry too thin, let it overhang the flan case, chill after filling the flan case for 15 minutes minimum then bake blind. When you take it from the oven after baking blind and trim the excess overhanging pastry - it'll already have shrunk back.

 
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